Best Frozen Lobster For Sale

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What Is A Lobster?

Lobster is a symbol of wealth, but that’s not necessarily the case. This shellfish was initially intended as food for the poor and even a fishing bait. In the past, lobster was regarded as a taboo food and was commonly served as food in many jails. And in the 19th century, foodies in major cities like New York began experimenting with the seafood lobster. In turn, the wealthy elite began to develop a preference for this delicacy. Subsequently, technology and innovation made it possible to move lobsters and lobster products in different places, overcoming short shelf life.

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Our frozen lobster comes from the clear, cold water in the Atlantic. These lobsters are processed in a block of ice. Lobsters are rounded up in seabed containers. Our lobsters are cooked and frozen using seawater, and they’re just as fresh as when they were harvested. Their flavour is sweet and delicate, plus being pre-cooked, they are the perfect choice of convenient premium seafood. Defrosting only takes place overnight in the fridge. Nothing adds exquisite taste and magnificence to recipes like our soft, tender lobster meat. If you’re at a seafood restaurant or a fine dining establishment, you’ll encounter lobster meat in macaroni and cheese, lobster rolls, lobster pies, salads, casseroles, pasta, soups and much more. The purposes of this highly coveted food are infinite. Its flexibility, texture and taste have raised this sea creature to where it currently stands.

Processing Lobster

Lobster meat is commonly obtained from the legs, the tail, the knuckles and the massive paws. You’ll find more tender parts in your lobster’s body with a little effort. The new equipment labelled as UHP (ultra-high pressure) removes the covering of the raw lobsters then vacuum seals them. This method separates the meat from the lobster’s shell. The UHP approach leaves intact the tender structure and exquisite taste of the lobster. The meat can be bought raw, cooked or blanched. And with the emergence of the advanced freezer, lobster meat could be frozen in a cold pack. Gas or rapid freezing is incredibly efficient as it utilises nitrogen or carbon dioxide tubes to maintain quality and retain the fresh taste.

Benefits Of Frozen Lobster

Lobster is a great choice of seafood with excellent nutritious statistics to offer. You may even have heard that lobster is rich in cholesterol. While this is accurate, the lobster has lower saturated fat. Like other shellfish, lobster isn’t longer vilified as cholesterol-raising seafood. Naturally, lobster has no carbohydrates and does not provide fibre or sugar. Lobster is made up primarily of lean protein. One cup of lobster yields about 28 grams of protein. Like the other shellfish, lobster also contains essential amino acids, including calcium, phosphorus, magnesium, selenium and potassium. Also, vitamin E. Lobster is always a rich source of zinc, an essential mineral related to the work of the immune system. High consumption of seafood, such as lobster, are linked to a lower incidence of prostate cancer.

Why Buy Frozen Lobster From Us?

For several years, Frozen Fish Direct has been offering premium fresh frozen lobsters to the leading hotels and restaurants in the UK. We can supply you with frozen entire lobster, lobster tails, and even the naked lobster—our frozen lobsters’ quality and fresh lobsters, directly from our supplier’s fishing boats. Our systems and facilities are periodically inspected to produce the highest quality seafood product.

Frozen Lobster Nutritional Facts

A 3-ounce or 85-gram serving of cooked Lobster provides:

Calories: 122
Calories from Fat: 15
Total Fat: 1.6g
Cholesterol: 77mg
Sodium: 193mg
Potassium: 177mg
Total Carbohydrates: 2.7g
Dietary Fiber: 0g
Protein: 22g
Vitamin A: 3% of a person’s daily vitamin A needs
Vitamin C: 3% of a person’s daily vitamin C needs
Calcium: 4.1% of a person’s daily Calcium needs
Iron: 6.7% of a person’s daily iron needs

Frozen Lobster Recipe

FAQs

Is lobster meat highly toxic?

There is no toxic component of a lobster. This is a widespread myth and the reason why some people assume that they have to be cooked alive. As lobster meat rots very rapidly, it is very critical to cook it quickly to keep it from turning bad. Food-related sickness may result in consuming bad lobster.

And what not ideal to eat on a lobster?

Although no part of the lobster is known to be poisonous, certain pieces may contain contaminants, have a bad taste or have an unusual texture. Bones, digestive juices and shell fragments occupy the sac or stomach of a lobster. It may be unpleasant for many people to consume particles and bones inside their soft lobster meat. The digestive juices of the stomach have an unpleasant taste but do not cause damage once consumed.

How long is the lobster meat going to last?

If left uncooked for some time, lobster meat goes bad. Therefore, lobsters are immediately cooked alive. In an attempt to become more compassionate, several lobster chefs would quickly poke the head of the lobster before lowering it into the boiling water. Once the lobster is cooked, the meat will be immediately refrigerated for three to four days. But If the lobster is frozen, it will remain good for a few months.

How much time can frozen lobsters be safe to eat?

Frozen lobsters that are securely frozen at 0°F or lower will remain safe for several months as they have been properly handled and as long as the container is not damaged.

How would you know if frozen lobster has turned bad?

If the frozen lobster tails have formed dry spots or discolouration, the freezer burn has started to set in. This doesn't make the lobster meat unhealthy to eat, but it tends to affect the texture and flavour.

How long can you leave frozen lobsters at room temperature safely?

If placed at room temperature for a little more than 2 hours, frozen lobsters must be disposed of, as microbes progress at temps between 40 °F – 140 °F.

Why choose us?

Our fish is filleted, packed and frozen within 3 hours of being caught, therefore we can guarantee the quality of our products. Fresh fish, which unless you have seen it being caught, is normally at 3 to 12 days old. Therefore, our opinion is that the fish is even better frozen than supposedly fresh.

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